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Tex Mexican
Tex Mex Tostados

Lynn's Chicken Feta Tostado

3/4 lb plum tomatoes chopped
1/2 cup Kalamata olives pitted and chopped or other black olives
1/4 cup fresh parsley chopped
1 x roasted chicken bones and skin removed meat shredded (about 1 lb. meat)
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 tbl red wine vinegar
3 tbl cooking oil plus more for brushing tortillas
4 lrg flour tortillas (or 8 small)
1/2 lb feta cheese (about 2 cups) crumbled

 Method :
Heat the oven to 450 degrees. In a large glass or stainless steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.